Grade

7/8

TLE - HE
COOKERY
QUARTER 2 – MODULE 3
Carry Out Measurements and
Calculations in a Required Task
 LEARNING OUTCOME 1

What Do You Need To Know?

You probably know someone who bakes a lot, and it seems like she just
tosses this in and that out and presto, outcome cookies or a pie or something
delicious. It seems like magic, so you may wonder how important it is to be accurate
in measuring. The answer is: very important. Proper measuring is critical to baking.
Baking is a science, and when you mix together ingredients, you’re creating
chemistry, albeit edible chemistry, so being precise is important. There is balance
between flour, leaveners, fats, and liquids.

As you begin to feel more comfortable with baking, you may feel inclined to
experiment a bit, maybe add some chocolate chips to peanut butter cookies, or
throw some nuts or dried cranberries into oatmeal cookies, or substitute pecans for
walnuts. That’s all well and fine, but give it time. You’re never too good or
experienced to measure.

Measuring liquids

Always use a glass measuring cup for measuring liquids. For an accurate
reading, always rest the cup on a level surface and read at eye level. Sometimes the
container in which you purchase an ingredient might be labelled in ounces when
your recipe calls for cup or spoon measurements (or vice versa).

Measuring dry ingredients

To measure flour, sugar, breadcrumbs, and other dry ingredients (with the
exception of brown sugar in many cases), spoon the ingredients lightly into the
measuring cup. Do not shake the cup to make level! Take the straight edge of a knife
(not the cutting edge) and level off the ingredient. Levelling it off gives you one level
cup. If the recipe calls for a heaping cup, do not level off the cup. Instead, leave a
small mounded top of ingredients.

Sometimes ingredients, such as brown sugar, shredded cheeses, coconut, or

herbs, are called for as lightly or firmly packed. Why pack? Generally, these
ingredients are bulkier and can form big air pockets if you use the traditional spoon-
and-level method of measuring. If you apply light or slightly firm pressure to the
ingredients, you eliminate some of the air pockets and get a more accurate
measurement. Never push the ingredients in so much that you actually crush them
or pack them in so tightly that you have difficulty getting them out the of cup
measure. If you do so, you will over measure, adding too much of the ingredient. A
good visual cue that you have lightly packed something is that after you pour it out of

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the measuring cup, it will lose the shape of the cup it was in. If it’s firmly packed, it
will slightly retain the shape of the measuring cup after it’s dumped out into the bowl,
but it will be easy to stir apart.

TABLES OF WEIGHTS AND MEASURE

HOW TO MEASURE LIQUIDS

CUPS U.S. METRIC

2 tablespoons 1 fluid ounces 30 ml.
¼ cup 2 fluid ounces 60 ml,
3 fluid ounces 90 ml.
½ cup 4 fluid ounces 125 ml.
5 fluid ounces 150 ml.
5 ½ fluid ounces 170 ml.
¼ cup 6 fluid ounces 185 ml.
7 fluid ounces 220 ml.
1 cup 8 fluid ounces 250 ml.
2 cups 16 fluid ounces (1 pint) 500 ml.
2 ½ cups 20 fluid ounces 625 ml.

4 cups 32 fluid ounces (1 quart) 1 liter

HOW TO MEASURE DRY INGREDIENTS QUICK CONVERSIONS

1/2 oz 15 g ¼ inch 5 mm
1 oz 30 g ½ inch 1 cm
2 oz 60 g ¾ inch 2 cm
3 oz 90 g 1 inch 2.5 cm
4 oz (1/4 lb) 125 g 2 inches 5 cm
5 oz 155 g 2 ½ inches 6 cm
6 oz 185 g 3 ¼ inches 8 cm
7 oz 220 g 4 inches 10 cm
8 oz (1/2 lb) 250 g 5 inches 12 cm
9 oz 280 g 6 inches 15 cm
10 oz 315 g 7 inches 18 cm
11 oz 345 g 8 inches 20 cm
12 oz (3/4 lb) 375g 9 inches 22 cm
13 oz 410 g 10 inches 25 cm
14 oz 440 g 11 inches 28 cm
15 oz 470 g 12 inches (1 foot) 30 cm
16 oz (l lb) 500 g 18 inches 46 cm
24 oz (1 ½ lbs) 750 g 20 inches 50 cm
32 oz (2 lbs) 1 kg 24 inches (2 feet) 61 cm
30 inches 77 cm

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 USING CUPS AND SPOONS
All cup and spoon measurement are level

¼ cup 2 fluid ounces 60 ml 1/4/ 1 ml

teaspoon
1/3 2 ½ fluid 85 ml 1/2 2.5 ml
cup ounces teaspoon
½ cup 4 fluid ounces 125 ml 1 teaspoon 5 ml
1 cup 8 fluid ounces 250ml 1 tablespoon 15
ml

OVEN TEMPERATURES

FAHRENHEIT (OF) CELCIUS (OC) TEMPERATURE

S
250 120 Very Slow
300 150 Slow
325-350 160-180 Moderately Slow
375-400 190-200 Moderate
425-450 220-230 Moderately Hot
475-500 250-260 Hot

REFERENCE:
Commercial Cooking K to 12 Basic Education Curriculum

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 Technology and Livelihood Education Learning Module
ACTIVITY

FILL ME IN. Directions: Fill in the missing values of the table below.

2 cups ___ml.
___ tbsp. 30 ml.
___oz 185 g
32 oz ___ kg
15 oz ___ g
½ cup ___ fluid ounces
___ inches 6 cm
___ inches 77 cm
10 inches ___ cm
475⁰F ___ ⁰C

Key to Correction

FILL ME IN

1. 500 ml

2. 2 tbsp

3. 6 oz

4. 1 kg

5. 470 g

6. 4 fluid ounces

7. 2 ½ inches

8. 30 inches

9. 25 cm

10. 250 ⁰C

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 SUMMATIVE ASSESSMENT

Test I. Read the following questions carefully. Choose the letter that
best describes the statement. Write your answer on a separate sheet
of paper.

1. It is an action of measuring something.

a. Alignment b. Costing c. Measurement d. Payment
2. It is a system of measurement that uses the meter, liter and gram as base units of
length (distance), capacity (volume), and weight (mass) respectively.
a. Chinese system b. Metric system c. Philippine system d. U.S. system
3. What is “ml” in metric system of measurement?
a. Milliliter b. Mobile legend c. Mobil light d. Multi learning
4. What is “cm” in metric system of measurement?
a. Case Manager b. Centimeter c. Configuration d. Cubic meter
5. What is “lb” in US system of measurement?
a. Centimeter b. Inches c. Liter d. Pound
6. Most cake recipes call for sifted flour. In this case, how many times it will be
sifted?
a. 1 time b. 2 or 3 times c. 3 or 4 times d. 2 times
7. Before using the sugar, why do we need to sift it once?
a. To remove dirt c. To take out lumps
b. To remove bigger sizes of sugar d. It’s normal to do.
8. What kitchen tools needed to level-off the overflowing cup of flour?
a. Fork c. Spatula or straight-edge knife
b. Hands d. Spoon
9. In preparing foods on the range or in the fryer, heat is transferred by _______.
a. Conduction b. Electricity c. Metal d. Water
10. What is “tsp” in metric system of measurement?
a. tablespoon c. Tissue
b. teaspoon d. Tolls

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Test II. Complete each analogy.

1. ¼ cup: 60 ml
1/3 cup: _____ ml

2. 1 oz : 30 g
1 ½ oz : _____g
3. ¼ inch: 5 mm
¾ inch: _____mm

4. 1 teaspoon: 5 ml
¼ teaspoon: _____ml

5. 250 ⁰F: 120 ⁰C

125 ⁰F: ____ ⁰C

Test III. Answer the given question briefly in 20 words.

1. Is it important to measure ingredients accurately in baking? Explain your answer.
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